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years and Louis XV handed the territory
over to his Spanish cousin, King Charles
III, possibly because of a lost bet or
possibly because he was broke.
The land eventually ping-ponged back
to France but, two years later, Napoleon
foolishly flicked it off to Thomas
Jefferson for less than three cents an
acre, in what came to be known as the
Louisiana Purchase.
It’s impossible to write a story about
New Orleans without mentioning the city’s
calorific cuisine. Somewhere along the line,
someone discovered that throwing copious
amounts of butter and sugar at most
foodstuffs would render them irresistible.
“I hope you’re hungry,” says the
waitress, bringing me a Po’Boy, the classic
New Orleans sandwich comprised of a
baguette the length of my arm, which
comes so stuffed with fried shrimp I worry
the ocean has been depleted on my behalf.
They’ve been munching on this
Southern staple since 1929, when Benny
and Clovis Martin served striking street-
car workers – referred to as ‘poor boys’ –
free sandwiches. It wasn’t long before the
sandwiches took on the name and were
eventually shortened in that charming
Southern way to Po’ Boys.
It’s only appropriate I chase the
sandwich with a Beignet (pronounced
ben-ya), a French-import which douses
deep-fried choux pastry in icing sugar that
gets everywhere.
But these sweet, hot doughnuts are
highly addictive and by the time I leave
New Orleans, I’m nine parts icing sugar.
You can’t visit New Orleans and not
try a steaming plate of gumbo, a thick
soup of seafood, chicken and veggies, or
jambalaya, a paella of roughly the same
ingredients.Basically, if you like spicy,
substantial and pretty fattening fare, then
you’re in for a good time.
It might have taken a while to get its
mojo back but New Orleans is once again
party central. You simply can’t go wrong
with a visit to this splendid city. •
The writer travelled to America’s South
courtesy of Trafalgar ([@] www.trafalgar.
com) and Air New Zealand ([@] www.
airnz.co .nz)
New Orleans Trolley Car.
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